Roasted Peach Cobbler (GF, DF)

Here’s the deal. I was given a challenge to use Bob’s Red Mill’s new gluten free 1 to 1 baking flour in an old family favorite recipe. I normally mix my flours to achieve certain textures with my gluten free baking, but this flour is a new product by Bob’s Red Mill that is supposed to relieve me of that stress. It definitely did that!

I had a few ideas, but the first one was biscuits and, well, they already have that recipe on the bag for us. So, I talked with my guys and the first thing they said was Peach Cobbler. I couldn’t argue with this. I mean come on! I’m a Southern girl. I LOVE my cobblers! I grew up with a cup a cup a cup cobbler recipes. You know, a cup of flour, a cup of sugar and a cup of fruit with the juices. I have since, made my own version with a little less sugar, but still the concept is the same. I added a little extra milk to my recipe since I was using fresh fruit. Fresh fruit cobblers are a favorite here now during the summer time and well, as you all know from my other posts here, I’m a Georgia peach girl through and through. So, we had a plan.

I put a different spin on my usual peach cobbler this time and decided to roast the peaches. Oh my, the flavor from the fresh roasted peaches added such an amazing depth of flavor to our usual cobbler. I also cut the sugar a bit and added vanilla stevia to the mix. It adds the extra sweetness and the hint of vanilla without the sugar calories.

Now, the cobbler…it was soooo good! The flour blend was perfect! This cobbler has the perfect custardy fruit filled bottom covered in a cakey topping. Served with a scoop of vanilla ice cream makes it a perfect summertime treat!

Place the sliced peaches and butter in an 8 x 8 baking dish. Bake the peaches for 30 minutes, stirring once at 15 minutes.

In a mixing bowl, combine the flour, sugar, baking powder and salt. Mix with a wire whisk. Next add the almond milk, apple cider vinegar and stevia to the flour mixture. Mix until just combined. Make sure the peaches are evenly distributed in the dish. Spray the sides of the baking dish with cooking spray to prevent the batter from sticking to the dish. Pour the batter over the roasted peaches and bake for 1 hour. Serve warm or cool.

Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

Sorry to say this did not come out good, it was very doughy and had very little flavor. I agree with Nicole that the recipe needs another cup of flour. I’m wondering if the writer even tried this recipe or just made it up? Save yourself the time and find a different recipe.